Description
Chicken as moist and tender as the best Chinese restaurant. Not my technique–got online–why limit it to Chinese? Chicken can be stored for a few hours before adding to vegetables and sauce when food is just about done.
Ingredients
- 1 egg white
- 1 tablespoon Chinese rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon kosher salt
- 1 pound skinless, boneless chicken breast, thinly sliced
- 8 cups water
- 1 tablespoon peanut oil
Instructions
- Whisk together egg white
- vinegar
- cornstarch
- and salt in a large bowl until smooth. Add chicken; mix to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for 30 minutes.
- Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
- Pour excess marinade off chicken; cook chicken in boiling water in the pot until white on the outside but still raw in the middle
- about 1 minute. Drain.
- Store parboiled chicken in the refrigerator in a sealed container until ready to use
- up to a few hours.
- To serve
- heat chicken until no longer pink and juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Prep Time: 10 mins
Cook Time: 36 mins
Total Time: 46 mins
Servings: 4